Paleo Chicken Thighs with Roasted Ratatouille

What is Ratatouille?

Ratatouille is a simple French vegetable stew that comes from Nice in the South of France. There are lots of ways to prepare it and some people suggest that you should cook the vegetables separately, but I’ve never ever made it like that as it’s super time consuming, and if I can do it in one pan or pot then that’s my preference.

The ingredients can vary a little but almost always include tomatoes, garlic, onions, zucchini, eggplant, and a variety of fresh herbs.

How to make Sheet Pan Paleo Chicken Thighs with Ratatouille

This recipe is fabulous because it allows you to cook your entire meal on one sheet pan in less than an hour, plus you get all the wonderful roasted chicken thighs flavor mixed with the veggies, lovely!

I prefer to line my sheet pans with unbleached parchment paper rather foil as I find that the food sometimes sticks to the foil, plus it makes for really easy clean up.

I’ve made this recipe a couple of times and I think that it works much better if the vegetables are added to the pan just for the last 20 minutes of cook time so that they are not totally overcooked. If I had used root vegetables I would have added them at the beginning with the chicken, but this selection of vegetables cook much more quickly.

I used two tablespoons of olive oil mixed with the garlic and some seasonings to coat the vegetables before I roasted them, if you are counting calories you could reduce the amount of oil a little if you like.

If you want to make more ratatouille then I would use a second sheet pan rather than cram more vegetables onto the pan with the chicken, they will roast better that way.

Kitchen items you’ll need for my Paleo Chicken thighs recipe

This is not a complicated recipe so you won’t need any fancy tools to make it. You must have a half sheet pan of course, and I suggest you line it with unbleached parchment paper so that the food doesn’t stick to the pan.

A large bowl, sharp cutting knife and chopping board will make your vegetable prep a breeze so make sure you have them to hand.

More Gluten Free Dinner Recipes!

I have many Gluten Free, Paleo and Whole30 recipes you’ll love,I’ll list a few of the most popular here and you can see the rest in my recipe index!

Instructions

Please watch my short Recipe Video before you start! It's right above the recipe card.

Preheat your oven to 375F

Line a half sheet pan with parchment and place 4 chicken thighs in the middle. Season them with a little salt and pepper and a sprinkling of fresh thyme leaves.

Cook in the hot oven for 25 minutes.

While the chicken is cooking prepare the vegetables by cutting them as listed in the directions and add them to a large bowl.

Mix the oil with garlic, 1/2 tsp salt, a little pepper, and pour over the vegetables. Mix thoroughly so that the oil covers all the vegetables.

When the 25 minutes are up remove the chicken from the oven and spread the vegetables around the chicken pieces on the sheet pan. Sprinkle with fresh thyme leaves and tuck in a couple of sprigs of thyme with the vegetables.

Return to the oven and cook for a further 20 minutes or until the chicken pieces are fully cooked.

Serve hot and sprinkle the vegetables with chopped fresh basil. Season more with salt and pepper if desired.

Nutrition Facts

Sheet Pan Paleo Chicken Thighs with Roasted Ratatouille

Amount Per Serving

Calories 349Calories from Fat 234

% Daily Value*

Total Fat 26g40%

Saturated Fat 6g30%

Cholesterol 110mg37%

Sodium 685mg29%

Potassium 674mg19%

Total Carbohydrates 9g3%

Dietary Fiber 1g4%

Sugars 4g

Protein 20g40%

Vitamin A18.8%

Vitamin C50.4%

Calcium4.1%

Iron11.6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information on Noshtastic is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.